Grilled Pesto Chicken Sandwiches

  • Yield: 4
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min


2 large boneless skinless chicken breasts (about 12 ounces each)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon fennel seed, lightly crushed with a knife

2 tablespoons olive oil

Kosher salt

4 soft hoagie rolls, split

Four 1/4-inch-thick slices mozzarella

1 large tomato, sliced

1/2 cup prepared pesto


  1. Prepare a grill for medium-high heat.
  2. Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
  3. Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
  4. Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls. 
  5. Copyright 2016 Television Food Network, G.P. All rights reserved
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